Heat oven to 450 d.

Line 9 inch glass pie plate with pie shell.

Bake for 9 - 11 minutes, or until light golden brown. Cool completely, about 30 minutes.

In 1 quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.

Add eggs one at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. cover and refrigerate any remaining pie.

from Pillsbury Pie Crusts Bake off contest